Savory Sweetpotato Casserole

We get it. Although we love sweetpotatoes any which way, we understand that not everyone is into the sweetpotato marshmallow casserole thing.

Well, if that’s you—or someone who’ll be at your dinner table—we’ve got you covered with this moaningly good, definitely savory, herby, creamy inside, crunchy on top casserole. It’d be absolutely amazing with Thanksgiving turkey, but unlike marshmallow casserole, you might want it more than once a year—alongside a weekend roast, for example, or a simple weeknight steak, chop, or chicken breast.

Preheat the oven to 350°F and arrange racks in the upper and lower third of the oven.

Line two large rimmed baking sheets with foil. Arrange the sweetpotatoes on the foil, cut side down, and bake until very tender, 1 to 1 1/2 hours. Set aside to cool. Increase the oven to 400°F.

Meanwhile, in a medium saucepan over medium heat, combine the butter, shallots, sage, rosemary, and thyme. Cook, stirring occasionally, until the butter browns, the shallots are tender, and the herbs are crisped, about 6 minutes.

Scoop the flesh from the sweetpotatoes into a large bowl (discard the skins). Add about half of the butter mixture and mash. Add the cream, cheese, salt, and pepper. Add more salt and pepper to taste. Stir in the eggs. Transfer the mixture to a 2-quart baking dish and bake until almost heated through, 20 to 25 minutes.

Meanwhile, stir the walnuts and panko to the saucepan with the remaining butter mixture, tossing to coat.

Sprinkle the walnut mixture on top of the casserole and continue baking until heated through and browned on top, 5 to 10 minutes. (If the topping gets too brown before the casserole is heated through, loosely cover with foil.)

The California Sweetpotato Council is a voluntary membership organization founded in 1977. Our main objective is to develop policies and programs that enhance the sweetpotato industry in California. For more information contact us.